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Missing scalloped potatoes on a low-carb or keto diet? This recipe brings you all the creamy, cozy flavors you crave, with a French twist inspired by gratin dauphinois! By using kohlrabi—a mild, neutral-tasting veggie that soaks up the rich, velvety sauce beautifully—you’ll get the same luxurious texture without the carbs.
If you’re looking to mix things up, other low-carb veggies like rutabaga, turnips, celeriac, jicama, or chayote work great too, each adding a unique twist to this classic comfort food. In fact, I made a version with rutabaga (swede) several years ago.
This keto scalloped “potato” dish pairs well with almost any main course, making it perfect for holiday dinners, family gatherings, or cozy weeknights at home.
Why You’ll Love This Recipe
- Keto-Friendly Comfort Food: All the cozy vibes of scalloped potatoes, without the carbs.
- Simple Ingredients: Only a handful of basics needed—no fancy ingredients here.
- Customizable: If kohlrabi isn't in season, use other potato swaps like rutabaga (swede) or turnips.
- Perfect for Any Occasion: Great as a side for holidays or an easy weeknight meal.
- Easy to Reheat: Stays creamy and delicious, even as leftovers.
Key Ingredients & Swaps
This recipe uses just a few simple ingredients that create a creamy, flavorful side dish. Here’s a quick breakdown, plus some low-carb swap options:
- Kohlrabi: The star of the dish! Kohlrabi has a mild, neutral taste and a firm, slightly crisp texture that softens beautifully when cooked. It’s an ideal low-carb potato substitute, but you can also use other keto-friendly veggies like rutabaga, turnips, celeriac, jicama, or chayote if you want to change things up.
- Heavy Cream: Provides richness and that classic creamy texture. For a dairy-free option, you could try coconut cream, though it will alter the taste.
- Butter or Ghee: Adds depth and richness. Both work well, so feel free to use whichever you prefer.
- Egg Yolks: These help thicken the sauce. They’re essential for that creamy, custard-like consistency, so no skipping!
- Onion and Garlic Powder: Simple seasonings that add a savory boost without overpowering. You can adjust these to taste, or try a dash of nutmeg for a warm twist.
- Fresh Herbs: Parsley, chives, or spring onions are optional but add a fresh, bright flavor to the finished dish.
Tips for Making the Perfect Low-Carb Scalloped Potatoes
These tips will help you get that perfect creamy texture and flavor every time:
- Slice Evenly: Aim for thin, even slices of kohlrabi so they cook at the same rate.
- Cook Before Baking: Boiling the kohlrabi until just tender ensures it bakes evenly and absorbs more flavor. Do not skip this step as the topping would burn before the kohlrabi gets tender.
- Temper the Egg Yolks: When adding hot cream to the yolks, go slowly to prevent curdling. This step gives the sauce a smooth, custard-like texture.
- Bake Until Golden: Look for a lightly golden top and bubbly edges to know it’s done.
- Let It Cool a Bit: Allow the dish to cool for a few minutes before serving.
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Storage and Serving Tips
To store, let the scalloped kohlrabi cool completely, then cover and refrigerate for up to 5 days. For best results, reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also reheat in the microwave in 30-second intervals until hot, though the oven will keep the texture creamier.
Serving Suggestions
This low-carb scalloped “potatoes” dish pairs wonderfully with a variety of mains and sides, making it a versatile choice for any meal. Here are a few great options to try it with:
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Hands-on Overall
Serving size about 225 g/ 8 oz
Nutritional values (per about 225 g/ 8 oz)
Net carbs6.7 grams
Protein5.6 grams
Fat28 grams
Calories319 kcal
Calories from carbs 9%, protein 7%, fat 84%
Total carbs12.6 gramsFiber5.9 gramsSugars5.8 gramsSaturated fat17 gramsSodium294 mg(13% RDA)Magnesium37 mg(9% RDA)Potassium631 mg(32% EMR)
Ingredients (makes 5 servings)
- 4 kohlrabi (1 kg/ 2.2 lbs)
- 1 tbsp butter or ghee (15 g/0.5 oz)
- 1 1/4 heavy whipping cream (300 ml/ 10 fl oz)
- 1/2 cup water (60 ml/ 2 fl oz)
- 3 large egg yolks
- 1 tsp onion powder
- 1/2 tsp garlic powder
- salt and pepper, to taste
- fresh herbs such as parsley, chives or spring onions, to serve
Instructions
- Peel the kohlrabi. Cut it in half and then cut into thin slices, about 1/2 cm (1/4 inch) each.
Note: You'll need about 4 pieces, 1 kg/2.2 lbs kohlrabi to get about 800 g/1.76 lbs peeled kohlrabi.
- Place the kohlrabi slices in a pot filled with salted water. Bring to a boil over medium-high heat. Once boiling, reduce the heat, cover with a lid, and cook for about 20 to 25 minutes, or until tender.
Note: If using any other potato alternatives like rutabaga, turnips, or celeriac, cooking time will vary so make sure to start checking after 10 and 15 minutes.
- Once the kohlrabi has cooked, take off the heat and drain. Remove the lid and set aside to cool down. Once cool enough to touch, fold the slices vertically into a medium-sized baking dish (at least 1.5 to 2-quart/liter casserole dish). Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional).
- Meanwhile, prepare the creamy sauce. In a small bowl, whisk the egg yolks, onion powder, and garlic powder. Season with a pinch of salt and pepper.
- Place the butter, cream, and water in a saucepan. Bring to a boil over medium-high heat. Once foam starts to form, take off the heat.
- While the cream mixture is still hot, use a ladle to gradually temper the hot cream into the egg yolk mixture, whisking constantly to avoid curdling. When you have added about half of the cream mixture, return everything into the pot with the remaining cream mixture, whisk vigorously, and cook until it reaches 70 °C/ 160 °F (about 5 minutes).
- Pour the hot cream mixture over the kohlrabi slices.
- Place in the oven and bake for 25 to 30 minutes, until the cream is set and caramelized. Bake longer if you prefer more browning on top.
- Remove from the oven and set aside to cool. Serve as a side with roasted meat, fish, or seafood. Optionally, sprinkle with fresh herbs such as parsley, chives, or spring onions. To store, let it cool down and refrigerate for up to 5 days. Reheat in the oven or microwave.
Ingredients
- 4 kohlrabi (1 kg/ 2.2 lbs)
- 1 tbsp butter or ghee (15 g/0.5 oz)
- 1 1/4 heavy whipping cream (300 ml/ 10 fl oz)
- 1/2 cup water (60 ml/ 2 fl oz)
- 3 large egg yolks
- 1 tsp onion powder
- 1/2 tsp garlic powder
- salt and pepper, to taste
- fresh herbs such as parsley, chives or spring onions, to serve
Instructions
- Peel the kohlrabi. Cut it in half and then cut into thin slices, about 1/2 cm (1/4 inch) each.
Note: You'll need about 4 pieces, 1 kg/2.2 lbs kohlrabi to get about 800 g/1.76 lbs peeled kohlrabi.
- Place the kohlrabi slices in a pot filled with salted water. Bring to a boil over medium-high heat. Once boiling, reduce the heat, cover with a lid, and cook for about 20 to 25 minutes, or until tender.
Note: If using any other potato alternatives like rutabaga, turnips, or celeriac, cooking time will vary so make sure to start checking after 10 and 15 minutes.
- Once the kohlrabi has cooked, take off the heat and drain. Remove the lid and set aside to cool down. Once cool enough to touch, fold the slices vertically into a medium-sized baking dish (at least 1.5 to 2-quart/liter casserole dish). Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional).
- Meanwhile, prepare the creamy sauce. In a small bowl, whisk the egg yolks, onion powder, and garlic powder. Season with a pinch of salt and pepper.
- Place the butter, cream, and water in a saucepan. Bring to a boil over medium-high heat. Once foam starts to form, take off the heat.
- While the cream mixture is still hot, use a ladle to gradually temper the hot cream into the egg yolk mixture, whisking constantly to avoid curdling. When you have added about half of the cream mixture, return everything into the pot with the remaining cream mixture, whisk vigorously, and cook until it reaches 70 °C/ 160 °F (about 5 minutes).
- Pour the hot cream mixture over the kohlrabi slices.
- Place in the oven and bake for 25 to 30 minutes, until the cream is set and caramelized. Bake longer if you prefer more browning on top.
- Remove from the oven and set aside to cool. Serve as a side with roasted meat, fish, or seafood. Optionally, sprinkle with fresh herbs such as parsley, chives, or spring onions. To store, let it cool down and refrigerate for up to 5 days. Reheat in the oven or microwave.
Nutrition (per serving, about 225 g/ 8 oz)
Calories319kcal
Net Carbs6.7g
Carbohydrates12.6g
Protein5.6g
Fat28g
Saturated Fat17g
Fiber5.9g
Sugar5.8g
Sodium294mg
Magnesium37mg
Potassium631mg
Detailed nutritional breakdown (per about 225 g/ 8 oz)
| Total per about 225 g/ 8 oz |
| 6.7 g | 5.6 g | 28 g | 319 kcal |
| Kohlrabi, fresh |
| 4.2 g | 2.7 g | 0.2 g | 43 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.3 g | 20 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.6 g | 1.1 g | 22.8 g | 220 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg yolk, fresh |
| 0.4 g | 1.6 g | 2.7 g | 33 kcal |
| Onion powder, spices |
| 0.3 g | 0 g | 0 g | 2 kcal |
| Garlic powder, spices |
| 0.2 g | 0.1 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Parsley, fresh (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
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